Whether shopping at the grocery store or dining at restaurants, consumers expect to get what they are paying for. But now a new study is showing that consumers should not always believe the labels on certain seafood.

The nonprofit conservation group Oceana looked at eighty-two samples of salmon purchased from restaurants and supermarkets, according to Fox News. Using DNA testing, they revealed that farmed Atlantic salmon is often mislabeled as the wild caught variety, which tends to be higher priced and thus valued by consumers looking for a premium product.

The tests showed that 69 percent of the salmon samples that were labeled as wild caught were actually farmed fish. The group noted that in addition to swindling consumers, the mislabeling has the potential to harm fishermen, who may not be getting their fair share of the retail price.

The survey looked at fish purchased in Washington DC, New York, Chicago and Virginia. More mislabeling occurred in salmon purchased from restaurants than grocery stores, and larger supermarkets fared better than small grocers. In fact, restaurant salmon was five times more likely to be mislabeled than salmon from grocery stores.

Even much of the salmon caught in the U.S. is exported for processing, and the amount that comes back for sale to U.S. consumers in unknown. It is estimated that U.S. fishermen bring in enough salmon to meet about 80 percent of domestic demand, but about 70 percent of their catch is exported.

Farmed salmon is less prized for reasons of taste and because some consumers avoid it due to the environmental and health risks involved in aquaculture, including the overuse of antibiotics and pesticides and inefficient feed-to-production ratios.

A previous report from Oceana found that seafood overall is often mislabeled, with one-third of samples studied shown to be different than what buyers were told to expect. Often the actual fish was a variety that would be expected to be lower priced.